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Health 5 Drinks Secretly Increasing Inflammation In Your Body

18:51  13 august  2022
18:51  13 august  2022 Source:   eatthis.com

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  Is the 5-Second Rule Real? © Photography by Isa Zapata, Food Styling by Emilie Fosnocht

In Too Afraid to Ask, we’re answering all the food-related questions you’d rather not have loitering in the search history of your corporate laptop. Today: Is the five-second rule actually real?

My curse is clumsiness. Forever, I’ve sent any edible object in my radius flying like a frisbee at the park. Grape soda ended up all over my brother’s electric keyboard in high school. I once woke up after a big night on the sauce in London with pieces of jam toast smooshed into my bedroom carpet. And I’m not sure I’ve ever crushed garlic without a clove launching itself off the cutting board: “Five-second rule!” I'd holler each time, swooping down to recover my rogue spoils.

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But is the five-second rule even real? I hadn’t questioned it until a colleague shared a tweet from public health scientist and epidemiologist Eric Feigl-Ding, Ph.D., debunking the theory. “​​The ‘5 second rule’ for dropped food [is] not a safe thing,” he wrote. “Microorganisms that cause certain diseases can transfer to food immediately.” I felt mortified—had my coworker caught me eating salt and vinegar chips off the gray carpet under my desk?—and betrayed by folk science.

The rule’s “genesis is difficult to ascertain,” says Paul Dawson, Ph.D., a food scientist at Clemson University. In Did You Just Eat That, Dawson and his co-author, Brian Sheldon, Ph.D., wrote that an early iteration is sometimes attributed to Mongol ruler Genghis Khan. During his 13th-century reign, food that fell on the floor at one of the Khan’s elaborate banquets could stay there as long as he deemed fit; the delicacies were simply too good to ever go bad. Fast forward to the 1960s, when Julia Child echoed the same sentiment on her cooking show, The French Chef. After dropping a potato pancake on the stovetop, she wasn’t phased: “But you can always pick it up, and if you are alone in the kitchen, who is going to see?” Child told her audience.

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These days, scientists know a whole lot more about what might be lurking on our floors. Viruses, microorganisms, bacteria, and foodborne pathogens, like E. coli and Salmonella, can all be found on everyday surfaces, says Donald Schaffner, Ph.D., a food science professor at Rutgers University. Some likely come from the air, while others are transmitted from surface-to-surface contact—via shoes, kids, or pets. Most of these won’t make us sick, he says, but some can: “If a foodborne pathogen from the floor were to be eaten, symptoms could include nausea, vomiting, and diarrhea.”

There’s no amount of time that would guarantee none of those bacteria or pathogens transfer from floor to food, says Schaffner. In a 2016 study, he found that the longer the test foods—watermelon, bread, buttered bread, and gummy candy—sat on the inoculated surfaces, the more bacteria they would pick up. But the amount of moisture in the food was a bigger factor in determining how intensely and how quickly cross-contamination occurred. When testing wetter foods like watermelon, “we almost always saw 100% of the bacteria transfer virtually instantaneously,” says Schaffner.

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The cleanliness of the surface also affects how much bacteria a food might collect. “If a floor is free of any microorganisms, then nothing can transfer to the food,” says Schaffner. This kind of sterility requires fastidious cleaning. “A vacuum or broom will not remove or eliminate bacteria and viruses,” cautions Dawson. For that, “surfaces that are in contact with food require use of a sanitizer.” The type of material also makes a difference; Schaffner found that less cross-contamination occurred between foods that were placed on porous carpet, versus those on tile or stainless steel.

Immediately washing your dropped ingredient with tap water will remove some of the bacteria they might have collected, Dawson says. But this only applies to certain foods—like uncooked fruits and vegetables, rather than eggplant parm or a piece of cake (which you probably don’t want to wash with tap water, right?). Not all foodborne pathogens are destroyed by cooking them either, says Schaffner. Though, “as long as the food is properly cooked and consumed promptly,” the risk of getting sick from food that briefly liaised with the floor is very low.

So, should you eat food off the floor? “I try not to tell people what to do,” says Schaffner. Dawson recommends discarding dropped food: “I don’t think it’s good practice to eat off the floor,” he says. Though the scientist admits he’s been known to ignore his own advice for “a cashew or two.” Perhaps the guidance my parents offered every time they shifted food or drink out of my vicinity is most apt: Better to be safe than sorry.

Anti-inflammatory food: .
user manual What is anti-inflammatory diet? How to adopt it? We take stock. © Lanasweet / ISTOCK Anti-inflammatory food: Instructions for use Understanding the inflammation in itself, inflammation is not harmful to the organism. It is even a natural reaction of the latter in the face of an external aggression (virus, bacteria, lesion, injury, etc.). The immune system deploys an armada of cells to destroy the aggressor, before starting the healing process.

usr: 1
This is interesting!